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SVQ3 in Professional Cookery at SCQF Level 6
Candidate Logbook
SVQ May 2013
Issue 2
Pearson Education Ltd is one of the UKs largest awarding organisations, offering academic and vocational qualifications and testing to schools, colleges, employers and other places of learning, both in the UK and internationally. Qualifications offered include GCSE, AS and A Level, S/NVQ and our BTEC suite of vocational qualifications, ranging from Entry Level to BTEC Higher National Diplomas. Pearson Education Ltd administers work-based qualifications.
Through initiatives such as onscreen marking and administration, Pearson is leading the way in using technology to modernise educational assessment, and to support teachers and learners.
This logbook is Issue 2. We will inform centres of any changes to this issue. The latest issue can be found on the Edexcel website, www.edexcel.com/quals/nvq
References to third party material made in this specification are made in good faith. We do not endorse, approve or accept responsibility for the content of materials, which may be subject to change, or any opinions expressed therein. (Material may include textbooks, journals, magazines and other publications and websites.)
Authorised by Martin Stretton Prepared by Paul Webster
Publications Code SV037302
All the material in this publication is copyright Pearson Education Limited 2013
www.edexcel.org.uk/qualifications/nvqs
Contents
Section 1: SVQ3 in Professional Cookery at SCQF Level 6 1 Introduction 1
National Occupational Standards and SVQs 1
Which SVQs in Professional Cookery are available? 2
Who are these SVQs for? 2
The SVQ2 in Professional Cookery 2
The SVQ3 in Professional Cookery 2
What is the structure of the SVQ3 in Professional Cookery at SCQF Level 6? 3
Optional units for the SVQ3 in Professional Cookery at SCQF Level 6 4
What is the structure of the SVQ3 in Professional Cookery [Preparation and Cooking] at SCQF Level 6? 6
What is the structure of the SVQ3 in Professional Cookery [Patisserie and Confectionery] at SCQF Level 6? 9
Section 2: Examples of forms 11 Collecting your evidence 11
Example form 1 Portfolio title page 13
Example form 2 Personal profile 15
Example form 3 Contents checklist 17
Example form 4 Index of evidence 19
Example form 5 Unit assessment plan 21
Example form 6 Unit sign-off record 23
Example form 7 Work log 25
Example form 8 Observation record 27
Example form 9 Witness testimony 29
Example form 10 Expert witness evidence record 31
Example form 11 Record of questions and candidates answers 33
Section 3: Logbook 35 Mandatory units 37
Unit 1: Develop productive working relationships with colleagues 39
Unit 2: Maintain the health, hygiene, safety and security of the working environment 53
Unit 3: Maintain food safety when storing, preparing and cooking food 67
Optional units 109 Unit 4: Prepare fish for complex dishes 111
Unit 5: Prepare shellfish for complex dishes 123
Unit 6: Prepare meat for complex dishes 135
Unit 7: Prepare poultry for complex dishes 147
Unit 8: Prepare game for complex dishes 159
Unit 9: Cook and finish complex fish dishes 171
Unit 10: Cook and finish complex shellfish dishes 185
Unit 11: Cook and finish complex meat dishes 199
Unit 12: Cook and finish complex poultry dishes 211
Unit 13: Cook and finish complex game dishes 225
Unit 14: Cook and finish complex vegetable dishes 237
Unit 15: Prepare, cook and finish complex hot sauces 251
Unit 16: Prepare, cook and finish complex soups 263
Unit 17: Prepare, cook and finish fresh pasta dishes 275
Unit 18: Prepare, cook and finish complex bread and dough products 287
Unit 19: Prepare, cook and finish complex cakes, sponges, biscuits and scones 299
Unit 20: Prepare, cook and finish complex pastry products 313
Unit 21: Prepare, process and finish complex chocolate products 327
Unit 22: Prepare, process and finish marzipan, pastillage and sugar products 339
Unit 23: Prepare, cook and present complex cold products 353
Unit 24: Prepare, finish and present canaps and cocktail products 369
Unit 25: Prepare, cook and finish dressings and cold sauces 383
Unit 26: Prepare, cook and finish complex hot desserts 397
Unit 27: Prepare, cook and finish complex cold desserts 411
Unit 28: Produce sauces, fillings and coatings for complex desserts 425
Unit 29: Ensure food safety practices are followed in the preparation and serving of food and drink 439
Unit 30: Contribute to the control of resources 453
Unit 31: Contribute to the development of recipes and menus 465
Unit 32: Produce healthier dishes 477
Annexe A 489
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
1
Section 1: SVQ3 in Professional Cookery at SCQF Level 6
Introduction
This document contains information specific to the SVQ3 in Professional Cookery at SCQF Level 6.
National Occupational Standards and SVQs
The standards, Assessment Strategy and qualification structures for hospitality are owned by People 1st Sector Skills Council, who reviewed these National Occupational Standards. The SVQs have been developed from the National Occupational Standards.
The SVQ3 in Professional Cookery at SCQF Level 6 gives recognition of candidates skills, knowledge and understanding. It allows candidates to gain a qualification in the workplace that relates to their job and promotes good working practice.
You can contact the Sector Skills Council (SSC) at:
People 1st
2nd Floor, Armstrong House
38 Market Square
Uxbridge
UB8 1LH
Telephone: 01895 817000 Website: www.people1st.co.uk
SVQs are designed to be assessed in the workplace, or in conditions resembling the workplace. However, simulation of real working practice might be permitted. Where this is allowed it will be shown in the individual units, within the standards that are in this logbook.
Simulation must be carried out in conditions resembling the workplace. These conditions are described as being a realistic working environment (RWE).
http://www.people1st.co.uk/
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Which SVQs in Professional Cookery are available?
The SVQs in Professional Cookery are available as follows:
SVQ2 in Professional Cookery at SCQF Level 5
SVQ2 in Professional Cookery [Preparation and Cookery] at SCQF Level 5
SVQ3 in Professional Cookery at SCQF Level 6
SVQ3 in Professional Cookery [Patisserie and Confectionery] at SCQF Level 6
SVQ3 in Professional Cookery [Preparation and Cooking] at SCQF Level 6
It is important that you select the most appropriate level related to your work role.
Who are these SVQs for?
The SVQ2 in Professional Cookery
This course is suitable for trainee chefs or cooks involved with the preparation and/or cooking of food for customers, as part of a team. You may be doing this course at college, or in workplaces such as cafes, restaurants, hotels, workplace canteens, or residential homes.
The SVQ3 in Professional Cookery
This course is suitable for chefs who have already completed level 2, and/or are experienced in producing basic dishes and are moving on to the production of complex skills and dishes. You may be doing this course at college, or in workplaces such as fine dining restaurants, or good quality hotels.
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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What is the structure of the SVQ3 in Professional Cookery at SCQF Level 6?
To achieve the whole qualification at Level 6, you must prove competence in three mandatory units and thirteen optional units.
Mandatory units for the SVQ3 in Professional Cookery at SCQF Level 6
You must achieve all of the units listed below:
Unit number
Unit code Title Unit credit
SCQF level
1 HSL2 Develop productive working relationships with colleagues
9 5
2 HSL4 Maintain the health, hygiene, safety and security of the working environment
4 5
3 2GEN3/09 Maintain food safety when storing, preparing and cooking food
4 6
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Optional units for the SVQ3 in Professional Cookery at SCQF Level 6
You must achieve thirteen of the units listed below:
Unit number
Unit code Title Unit credit
SCQF level
4 3FP1/10 Prepare fish for complex dishes 3 6
5 3FP2/10 Prepare shellfish for complex dishes 4 6
6 3FP3/10 Prepare meat for complex dishes 4 6
7 3FP4/10 Prepare poultry for complex dishes 3 6
8 3FP5/10 Prepare game for complex dishes 4 6
9 3FC1/10 Cook and finish complex fish dishes 4 6
10 3FC2/10 Cook and finish complex shellfish dishes 4 6
11 3FC3/10 Cook and finish complex meat dishes 4 6
12 3FC4/10 Cook and finish complex poultry dishes 4 6
13 3FC5/10 Cook and finish complex game dishes 4 6
14 3FC6/10 Cook and finish complex vegetable dishes
4 6
15 3FPC1/10 Prepare, cook and finish complex hot sauces
4 6
16 3FPC2/10 Prepare, cook and finish complex soups 4 6
17 3FPC3/10 Prepare, cook and finish fresh pasta dishes
4 6
18 3FPC4/10 Prepare, cook and finish complex bread and dough products
4 6
19 3FPC5/10 Prepare, cook and finish complex cakes, sponges, biscuits and scones
5 6
20 3FPC6/10 Prepare, cook and finish complex pastry products
3 6
21 3FPC7/10 Prepare, process and finish complex chocolate products
5 6
22 3FPC8/10 Prepare, process and finish marzipan, pastillage and sugar products
5 6
23 3FPC9/10 Prepare, cook and present complex cold products
5 6
24 3FPC10/10 Prepare, finish and present canaps and cocktail products
4 5
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Unit number
Unit code Title Unit credit
SCQF level
25 3FPC11/10 Prepare, cook and finish dressings and cold sauces
3 6
26 3FPC12/10 Prepare, cook and finish complex hot desserts
3 6
27 3FPC13/10 Prepare, cook and finish complex cold desserts
3 6
28 3FPC14/10 Produce sauces, fillings and coatings for complex desserts
4 6
29 HSL30 Ensure food safety practices are followed in the preparation and serving of food and drink.
5 5
30 HSL3 Contribute to the control of resources 6 7
31 HSL9 Contribute to the development of recipes and menus
3 6
32 2PR17 Produce healthier dishes 3 5
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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What is the structure of the SVQ3 in Professional Cookery [Preparation and Cooking] at SCQF Level 6?
To achieve the whole qualification at Level 6, you must prove competence in three mandatory units and thirteen optional units.
This comprises of:
all of the mandatory units
all of the units in Group A
four of the units in Group B.
Mandatory units for the SVQ3 in Professional Cookery [Preparation and Cooking] at SCQF Level 6
You must achieve all of the units listed below:
Unit number
Unit code Title Unit credit
SCQF level
1 HSL2 Develop productive working relationships with colleagues
9 5
2 HSL4 Maintain the health, hygiene, safety and security of the working environment
4 5
3 2GEN3/09 Maintain food safety when storing, preparing and cooking food
4 6
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Optional units for the SVQ3 in Professional Cookery [Preparation and Cooking] at SCQF Level 6
Group A. You must achieve all nine of the units listed below:
Unit number
Unit code Title Unit credit
SCQF level
4 3FP1/10 Prepare fish for complex dishes 3 6
6 3FP3/10 Prepare meat for complex dishes 4 6
7 3FP4/10 Prepare poultry for complex dishes 3 6
9 3FC1/10 Cook and finish complex fish dishes 4 6
11 3FC3/10 Cook and finish complex meat dishes 4 6
12 3FC4/10 Cook and finish complex poultry dishes 4 6
14 3FC6/10 Cook and finish complex vegetable dishes
4 6
15 3FPC1/10 Prepare, cook and finish complex hot sauces
4 6
25 3FPC11/10 Prepare, cook and finish dressings and cold sauces
3 6
Group B. You must achieve four of the units listed below:
Unit number
Unit code Title Unit credit
SCQF level
5 3FP2/10 Prepare shellfish for complex dishes 4 6
8 3FP5/10 Prepare game for complex dishes 4 6
10 3FC2/10 Cook and finish complex shellfish dishes 4 6
13 3FC5/10 Cook and finish complex game dishes 4 6
16 3FPC2/10 Prepare, cook and finish complex soups 4 6
17 3FPC3/10 Prepare, cook and finish fresh pasta dishes
4 6
18 3FPC4/10 Prepare, cook and finish complex bread and dough products
4 6
19 3FPC5/10 Prepare, cook and finish complex cakes, sponges, biscuits and scones
5 6
20 3FPC6/10 Prepare, cook and finish complex pastry products
3 6
21 3FPC7/10 Prepare, process and finish complex chocolate products
5 6
22 3FPC8/10 Prepare, process and finish marzipan, pastillage and sugar products
5 6
23 3FPC9/10 Prepare, cook and present complex cold products
5 6
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Unit number
Unit code Title Unit credit
SCQF level
24 3FPC10/10 Prepare, finish and present canaps and cocktail products
4 5
26 3FPC12/10 Prepare, cook and finish complex hot desserts
3 6
27 3FPC13/10 Prepare, cook and finish complex cold desserts
3 6
28 3FPC14/10 Produce sauces, fillings and coatings for complex desserts
4 6
29 HSL30 Ensure food safety practices are followed in the preparation and serving of food and drink
5 5
30 HSL3 Contribute to the control of resources 6 7
31 HSL9 Contribute to the development of recipes and menus
3 6
32 2PR17 Produce healthier dishes 3 5
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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What is the structure of the SVQ3 in Professional Cookery [Patisserie and Confectionery] at SCQF Level 6?
To achieve the whole qualification at Level 6, you must prove competence in three mandatory units and nine optional units.
Mandatory units for the SVQ3 in Professional Cookery [Patisserie and Confectionery] at SCQF Level 6
You must achieve all of the units listed below:
Unit number
Unit code Title Unit credit
SCQF level
1 HSL2 Develop productive working relationships with colleagues
9 5
2 HSL4 Maintain the health, hygiene, safety and security of the working environment
4 5
3 2GEN3/09 Maintain food safety when storing, preparing and cooking food
4 6
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Optional units for the SVQ3 in Professional Cookery [Patisserie and Confectionery] at SCQF Level 6
You must achieve nine of the units listed below:
Unit number
Unit code Title Unit credit
SCQF level
18 3FPC4/10 Prepare, cook and finish complex bread and dough products
4 6
19 3FPC5/10 Prepare, cook and finish complex cakes, sponges, biscuits and scones
5 6
20 3FPC6/10 Prepare, cook and finish complex pastry products
3 6
21 3FPC7/10 Prepare, process and finish complex chocolate products
5 6
22 3FPC8/10 Prepare, process and finish marzipan, pastillage and sugar products
5 6
26 3FPC12/10 Prepare, cook and finish complex hot desserts
3 6
27 3FPC13/10 Prepare, cook and finish complex cold desserts
3 6
28 3FPC14/10 Produce sauces, fillings and coatings for complex desserts
4 6
29 HSL30 Ensure food safety practices are followed in the preparation and serving of food and drink.
5 5
30 HSL3 Contribute to the control of resources 6 7
31 HSL9 Contribute to the development of recipes and menus
3 6
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Section 2: Examples of forms Collecting your evidence
This section contains examples of the forms you, your assessor and the internal verifier will use while you are undertaking your SVQ3 in Professional Cookery at SCQF Level 6.
The forms are:
Form 1: Portfolio title page
Form 2: Personal profile
Form 3: Contents checklist
Form 4: Index of evidence
Form 5: Unit assessment plan
Form 6: Unit sign-off record
Form 7: Work log
Form 8: Observation record
Form 9: Witness testimony
Form 10: Expert witness evidence record
Form 11: Record of questions and candidates answers.
You should ask your assessor for further advice and support if you are still unsure about how to use the forms and who should complete them.
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Example form 1 Portfolio title page
Name:
Job title:
Name of employer/training provider/college:
Their address:
Postcode:
Telephone number (Home): (Work):
Email address: Fax number:
SVQ:
Level:
Units submitted for assessment:
Mentor/Supervisor:
(Please provide details of mentors/supervisors experience):
Assessor: Date:
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Example form 2 Personal profile
Name:
Address:
Postcode:
Telephone number (Home): (Work):
Email address: Fax number:
Job title:
Relevant experience
Description of your current job:
Previous work experience or attach copy of a current CV:
Qualifications and training and/or attach copy of a current CV:
continued overleaf
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Voluntary work/interests:
Name of employer/training provider/college:
Address:
Postcode:
Telephone number (work): Fax number:
Email address:
Type of business, if employer:
Number of staff:
Structure of organisation (including chart or diagram if available):
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Example form 3 Contents checklist
SVQ title:
Candidate:
Completed? Page/section number
Title page for the portfolio
Personal profile
your own personal details
a brief CV or career profile
description of your job
information about your employer/training provider/college
Summary of the units
Completed units
signed by yourself, your assessor and the internal verifier (where relevant)
reference numbers included
unit assessment plans
Unit progress records
Index of evidence (with cross-referencing information completed)
Evidence (with reference numbers)
observation records
details of witnesses (witness testimony sheets)
personal statements
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Example form 4 Index of evidence
SVQ title and level:
Candidate:
Units/elements evidence links to (give specific numbers, eg 5.2.1)
Evidence number
Description of evidence
Included in portfolio (Yes/No) If No, state location
Internal verifier signature and date of sampling
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Example form 5 Unit assessment plan
SVQ title:
Unit:
Candidate: Assessor:
Normal working activities performed
Typical evidence
Work area Expected completion date
Links to other units/elements
Element:
Element:
Element:
Activities needing to be performed
Element:
Element:
Element:
Additional comments
Assessors signature: Date:
Candidates signature: Date:
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Example form 6 Unit sign-off record
SVQ title and level:
Candidate:
Assessor:
To achieve the whole qualification, you must prove competence in three mandatory units and thirteen optional units.
Unit checklist: list here the units you will be undertaking, then circle the reference number of each unit as you complete it.
Mandatory
Optional
Mandatory units
Unit number Title Assessors signature
Date
continued overleaf
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Optional units
Unit number Title Assessors signature
Date
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Example form 7 Work log
SVQ title and level:
Unit/element(s):
Candidate:
Purpose of statement:
Evidence index number:
Date Evidence index number
Details of statement Links to other evidence (enter numbers)
Units, elements and PCs covered
Candidates signature: Date:
Assessors signature: Date:
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Example form 8 Observation record
SVQ title and level:
Unit/element(s):
Candidate: Date of observation:
Evidence index number:
Skills/activities observed: PCs and range covered:
Knowledge and understanding apparent from this observation:
Other units/elements to which this evidence may contribute:
Assessor comments and feedback to candidate:
I can confirm the candidates performance was satisfactory.
Assessors signature: Date:
Candidates signature: Date:
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Example form 9 Witness testimony
SVQ title and level:
Candidate name:
Evidence index number:
Where applicable, evidence number to which this testimony relates:
Unit:
Element(s):
Range:
Date of evidence:
Witness name:
Relationship to candidate:
Details of testimony:
I can confirm the candidates evidence is authentic and accurate.
Witness signature:
Name: Date:
Contact telephone number:
Please tick () the appropriate box.
Qualified as an assessor for workplace performance
Familiar with the SVQ standards to which the candidate is working
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SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Example form 10 Expert witness evidence record
SVQ title and level:
Candidate name:
Evidence index number:
Where applicable, evidence number to which this testimony relates:
Unit:
Element(s):
Date of evidence:
Expert witness name:
Relationship to candidate:
Details of testimony:
I can confirm the candidates evidence is authentic and accurate.
Expert witness signature:
Name: Date:
Contact telephone number:
Please tick () the appropriate box.
Qualified as an assessor for workplace performance
Relevant professional work role that involves evaluating everyday staff practice
Current expertise
Familiar with the SVQ standards to which the candidate is working
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Example form 11 Record of questions and candidates answers
SVQ title and level:
Candidate name:
Unit: Element(s):
Evidence index number:
Circumstances of assessment:
List of questions and candidates responses:
Q:
A:
Q:
A:
Assessors signature: Date:
Candidates signature: Date:
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Section 3: Logbook
Page number
Mandatory units 37 Unit 1: Develop productive working relationships with colleagues 39
Unit 2: Maintain the health, hygiene, safety and security of the working environment 53
Unit 3: Maintain food safety when storing, preparing and cooking food 67
Optional units 109 Unit 4: Prepare fish for complex dishes 111
Unit 5: Prepare shellfish for complex dishes 123
Unit 6: Prepare meat for complex dishes 135
Unit 7: Prepare poultry for complex dishes 147
Unit 8: Prepare game for complex dishes 159
Unit 9: Cook and finish complex fish dishes 171
Unit 10: Cook and finish complex shellfish dishes 185
Unit 11: Cook and finish complex meat dishes 199
Unit 12: Cook and finish complex poultry dishes 211
Unit 13: Cook and finish complex game dishes 225
Unit 14: Cook and finish complex vegetable dishes 237
Unit 15: Prepare, cook and finish complex hot sauces 251
Unit 16: Prepare, cook and finish complex soups 263
Unit 17: Prepare, cook and finish fresh pasta dishes 275
Unit 18: Prepare, cook and finish complex bread and dough products 287
Unit 19: Prepare, cook and finish complex cakes, sponges, biscuits and scones 299
Unit 20: Prepare, cook and finish complex pastry products 313
Unit 21: Prepare, process and finish complex chocolate products 327
Unit 22: Prepare, process and finish marzipan, pastillage and sugar products 339
Unit 23: Prepare, cook and present complex cold products 353
Unit 24: Prepare, finish and present canaps and cocktail products 369
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Unit 25: Prepare, cook and finish dressings and cold sauces 383
Unit 26: Prepare, cook and finish complex hot desserts 397
Unit 27: Prepare, cook and finish complex cold desserts 411
Unit 28: Produce sauces, fillings and coatings for complex desserts 425
Unit 29: Ensure food safety practices are followed in the preparation and serving of food and drink 439
Unit 30: Contribute to the control of resources 453
Unit 31: Contribute to the development of recipes and menus 465
Unit 32: Produce healthier dishes 477
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
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Mandatory units
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Unit 1: Develop productive working
relationships with colleagues
Unit code: HSL2
Unit credit: 5
SQCF Unit level: 9
Introduction
This unit is about developing working relationships with colleagues, within your own organisation and within other organisations that are productive in terms of supporting and delivering your work and that of the overall organisation. Colleagues are any people you are expected to work with, whether they are at a similar position or in other positions, including your manager.
This unit is linked to all other units in the Hospitality Supervision and Leadership suite of standards. This unit is Unit D1 in the Management Standards Centre suite of standards. This unit is a mandatory unit in the Team Leading qualification at Level 2 and an optional unit in the MSC Management Qualification at Level 3.
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ely
with c
olle
agues
K5.
How
to
iden
tify
dis
agre
emen
ts w
ith c
olle
agues
and t
he
tech
niq
ues
for
sort
ing t
hem
out
K6.
How
to
iden
tify
conflic
ts o
f in
tere
st w
ith c
olle
agues
and t
he
mea
sure
s th
at c
an b
e use
d t
o m
anag
e or
rem
ove
them
K7.
How
to
take
acc
ount
of div
ersi
ty a
nd incl
usi
on iss
ues
when
dev
elopin
g w
ork
ing r
elat
ionsh
ips
with
colle
agues
K8.
The
import
ance
of
exch
angin
g info
rmat
ion a
nd r
esourc
es w
ith c
olle
agues
K9.
How
to
get
and m
ake
use
of
feed
bac
k on y
our
per
form
ance
fro
m c
olle
agues
K10.
How
to p
rovi
de
colle
agues
with u
sefu
l fe
edbac
k on t
hei
r per
form
ance
Indust
ry/s
ecto
r sp
ecific
know
ledge
and u
nder
stan
din
g
K11.
Reg
ula
tions
and c
odes
of
pra
ctic
e th
at a
pply
in t
he
indust
ry o
r se
ctor
K12.
Sta
ndar
ds
of
beh
avio
ur
and p
erfo
rman
ce in t
he
indust
ry o
r se
ctor
K13.
Work
ing c
ulture
of
the
indust
ry o
r se
ctor
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
41
Kn
ow
led
ge
Typ
e o
f evid
en
ce
Date
Conte
xt s
pec
ific
know
ledge
and u
nder
stan
din
g
K14.
Curr
ent
and futu
re w
ork
bei
ng c
arried
out
K15.
Colle
agues
who a
re r
elev
ant
to t
he
work
bei
ng c
arried
out,
thei
r w
ork
rol
es a
nd r
esponsi
bili
ties
K16.
Proce
sses
within
the
org
anis
atio
n f
or
mak
ing d
ecis
ions
K17.
Line
man
agem
ent
resp
onsi
bili
ties
and r
elationsh
ips
within
the
org
anis
atio
n
K18.
The
org
anis
atio
ns
val
ues
and c
ulture
K19.
Pow
er,
influen
ce a
nd p
olit
ics
within
the
org
anis
atio
n
K20.
Sta
ndar
ds
of
beh
avio
ur
and p
erfo
rman
ce e
xpec
ted in t
he
org
anis
atio
n
K21.
Info
rmat
ion a
nd r
esourc
es t
hat
diffe
rent
colle
agues
mig
ht
nee
d
K22.
Agre
emen
ts w
ith c
olle
agues
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
42
Add
itio
nal evid
en
ce (
if a
pp
lica
ble
):
O
= d
irect
ob
serv
ati
on
of
the learn
er
s p
erf
orm
an
ce b
y t
heir
ass
ess
or
PD
= p
rofe
ssio
nal d
iscu
ssio
n
Q&
A =
ou
tco
mes
fro
m o
ral o
r w
ritt
en
qu
est
ion
ing
A
= a
ssig
nm
en
t, p
roje
ct/
case
stu
die
s
P =
pro
du
cts
of
the learn
er
s w
ork
W
T =
au
then
tic
state
men
ts/
wit
ness
test
imo
ny
RA
= p
ers
on
al st
ate
men
ts a
nd
/o
r re
flect
ive a
cco
un
ts
EP
W =
exp
ert
wit
ness
test
imo
ny
Co
lum
n
key:
S =
ou
tco
me f
rom
sim
ula
tio
n,
wh
ere
perm
itte
d b
y t
he a
ssess
men
t st
rate
gy
RP
L =
evid
en
ce o
f re
cog
nit
ion
of
pri
or
learn
ing
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
43
I co
nfirm
that
the
evid
ence
det
aile
d in t
his
Unit is
my
ow
n w
ork
and m
eets
the
requirem
ents
of
the
Nat
ional
Occ
upat
ional
sta
ndar
ds.
Can
did
ate
signat
ure
:____________________________________________________________
D
ate:
___________________
I co
nfirm
that
the
candid
ate
has
ach
ieve
d a
ll th
e re
quirem
ents
of th
is U
nit.
Ass
esso
r si
gnat
ure
:_____________________________________________________________
D
ate:
___________________
Counte
rsig
nin
g a
sses
sor
signat
ure
(if a
pplic
able
):_____________________________________
D
ate:
___________________
I co
nfirm
that
the
candid
ate
s sa
mple
d w
ork
mee
ts t
he
stan
dar
ds
spec
ifie
d f
or
this
Unit a
nd m
ay b
e pre
sente
d for
exte
rnal
ver
ific
atio
n.
Inte
rnal
ver
ifie
r si
gnat
ure
:________________________________________________________
D
ate:
___________________
Counte
rsig
nin
g inte
rnal
ver
ifie
r (i
f ap
plic
able
):________________________________________
D
ate:
___________________
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
44
Behaviours which underpin Effective Performance
a) You present information clearly, concisely, accurately and in ways that promote understanding.
b) You seek to understand peoples needs and motivations.
c) You make time available to support others.
d) You clearly agree what is expected of others and hold them to account.
e) You work to develop an atmosphere of professionalism and mutual support.
f) You model behaviour that shows respect, helpfulness and co-operation.
g) You keep promises and honour commitments.
h) You consider the impact of your own actions on others.
i) You say no to unreasonable requests.
j) You show respect for the views and actions of others.
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
45
Wha
t yo
u m
ust
do
To a
chie
ve t
his
ele
men
t yo
u m
ust
giv
e su
ffic
ient
evid
ence
to d
emonst
rate
your
com
pet
ence
for
each
sta
ndar
d.
Pra
ctic
al
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
To m
eet
the
nat
ional
st
andar
d y
ou m
ust
:
1.
Est
ablis
h w
ork
ing
rela
tionsh
ips
with a
ll co
lleag
ues
who a
re
rele
vant
to t
he
work
bei
ng c
arried
out
2.
Rec
ognis
e, a
gre
e an
d r
espec
t th
e ro
les
and r
esponsi
bili
ties
of
colle
agues
and,
par
ticu
larly
in
situ
atio
ns
of m
atrix
man
agem
ent,
thei
r m
anag
ers
re
quirem
ents
3.
Under
stan
d a
nd
take
acc
ount
of th
eir
priorities
, ex
pec
tations,
and
auth
ority
of co
lleag
ues
in
dec
isio
ns
and
actions
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
46
Pra
ctic
al
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
To m
eet
the
nat
ional
st
andar
d y
ou m
ust
:
4.
Cre
ate
an
envi
ronm
ent
of tr
ust
an
d m
utu
al r
espec
t w
her
e yo
u h
ave
no
auth
ority
, or
shar
ed
auth
ority
, ov
er t
hose
yo
u a
re w
ork
ing w
ith
5.
Under
stan
d d
ifficu
lt
situ
atio
ns
and iss
ues
fr
om
your
colle
ague
s per
spec
tive
and
pro
vide
support
, w
her
e nec
essa
ry,
to
move
thin
gs
forw
ard
6.
Fulfil
agre
emen
ts
mad
e w
ith c
olle
agues
an
d let
them
know
7.
Advi
se c
olle
agues
pro
mptly
of
any
difficu
ltie
s or
wher
e it
will
be
imposs
ible
to
fulfil
agre
emen
ts
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
47
Pra
ctic
al
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
To m
eet
the
nat
ional
st
andar
d y
ou m
ust
:
8.
Iden
tify
and s
ort
out
conflic
ts o
f in
tere
st a
nd
dis
agre
emen
ts w
ith
colle
agues
in w
ays
that
min
imis
e dam
age
to t
he
work
bei
ng
carr
ied o
ut
9.
Exc
han
ge
info
rmat
ion a
nd
reso
urc
es w
ith
colle
agues
to m
ake
sure
that
all
par
ties
ca
n w
ork
effec
tive
ly
10.
Provi
de
feed
bac
k to
colle
agues
on t
hei
r per
form
ance
and s
eek
feed
bac
k fr
om
co
lleag
ues
on y
our
ow
n p
erfo
rman
ce in
ord
er t
o iden
tify
are
as
for
impro
vem
ent
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
48
Beh
avio
urs
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
a) Y
ou p
rese
nt
info
rmat
ion c
lear
ly,
conci
sely
, ac
cura
tely
an
d in w
ays
that
pro
mote
under
stan
din
g.
b)
You
see
k to
under
stan
d p
eople
s
nee
ds
and
motiva
tions.
c) Y
ou m
ake
tim
e av
aila
ble
to s
upport
oth
ers.
d)
You
cle
arly
agre
e w
hat
is
expec
ted o
f oth
ers
and h
old
them
to
acc
ount.
e) Y
ou w
ork
to
dev
elop a
n
atm
osp
her
e of
pro
fess
ional
ism
and
mutu
al s
upport
.
f) Y
ou m
odel
beh
avio
ur
that
show
s re
spec
t, h
elpfu
lnes
s an
d c
o-o
per
atio
n.
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
49
Beh
avio
urs
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
g)
You
kee
p p
rom
ises
an
d h
onour
com
mitm
ents
.
h)
You c
onsi
der
the
impac
t of
your
ow
n
actions
on o
ther
s.
i) Y
ou s
ay n
o t
o
unre
asonab
le
reques
ts.
j) Y
ou s
how
res
pec
t fo
r th
e vi
ews
and
actions
of
other
s.
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
50
Add
itio
nal evid
en
ce (
if a
pp
lica
ble
):
O
= d
irect
ob
serv
ati
on
of
the learn
er
s p
erf
orm
an
ce b
y t
heir
ass
ess
or
PD
= p
rofe
ssio
nal d
iscu
ssio
n
Q&
A =
ou
tco
mes
fro
m o
ral o
r w
ritt
en
qu
est
ion
ing
A
= a
ssig
nm
en
t, p
roje
ct/
case
stu
die
s
P =
pro
du
cts
of
the learn
er
s w
ork
W
T =
au
then
tic
state
men
ts/
wit
ness
test
imo
ny
RA
= p
ers
on
al st
ate
men
ts a
nd
/o
r re
flect
ive a
cco
un
ts
EP
W =
exp
ert
wit
ness
test
imo
ny
Co
lum
n
key:
S =
ou
tco
me f
rom
sim
ula
tio
n,
wh
ere
perm
itte
d b
y t
he a
ssess
men
t st
rate
gy
RP
L =
evid
en
ce o
f re
cog
nit
ion
of
pri
or
learn
ing
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
51
I co
nfirm
that
the
evid
ence
det
aile
d in t
his
Unit is
my
ow
n w
ork
and m
eets
the
requirem
ents
of
the
Nat
ional
Occ
upat
ional
Sta
ndar
ds.
Can
did
ate
signat
ure
:____________________________________________________________
D
ate:
___________________
I co
nfirm
that
the
candid
ate
has
ach
ieve
d a
ll th
e re
quirem
ents
of th
is U
nit.
Ass
esso
r si
gnat
ure
:_____________________________________________________________
D
ate:
___________________
Counte
rsig
nin
g a
sses
sor
signat
ure
(if a
pplic
able
):_____________________________________
D
ate:
___________________
I co
nfirm
that
the
candid
ate
s sa
mple
d w
ork
mee
ts t
he
stan
dar
ds
spec
ifie
d f
or
this
Unit a
nd m
ay b
e pre
sente
d for
exte
rnal
ver
ific
atio
n.
Inte
rnal
ver
ifie
r si
gnat
ure
:________________________________________________________
D
ate:
___________________
Counte
rsig
nin
g inte
rnal
ver
ifie
r (i
f ap
plic
able
):________________________________________
D
ate:
___________________
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
52
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
53
Unit 2: Maintain the health,
hygiene, safety and security of the working environment
Unit code: HSL4
Unit credit: 4
SCQF Unit level: 5
Introduction
This unit is about maintaining health, safety, security and hygiene standards relevant to your area of responsibility. The maintenance of these standards is essential in protecting staff and customers from harm.
This unit is a sector specific unit. This unit is linked to all other units in the Hospitality Supervision and Leadership suite of standards. Supervisors working directly with food and drink should also refer to unit HSL30 which focuses specifically on food safety, covering the topic at a more in depth level appropriate to their area of work.
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
54
Wha
t yo
u m
ust
know
To a
chie
ve t
his
ele
men
t yo
u m
ust
giv
e su
ffic
ient
evid
ence
to d
emonst
rate
your
know
ledge
and u
nder
stan
din
g f
or
each
sta
ndar
d.
Kn
ow
led
ge
Typ
e o
f evid
en
ce
Date
For
the
whol
e unit
K1.
Your
resp
onsi
bili
ties
for
hea
lth,
hyg
iene,
saf
ety,
and s
ecurity
K2.
The
mai
n a
reas
of
hea
lth,
hyg
iene,
saf
ety
law
and r
egula
tions
that
affec
t th
e w
ork
for
whic
h y
ou
are
resp
onsi
ble
K3.
The
stat
uto
ry a
uth
orities
that
enfo
rce
thes
e hea
lth,
hyg
iene,
and s
afet
y la
ws
and r
egula
tions
K4.
Your
org
anis
atio
ns
hea
lth,
hyg
iene,
saf
ety
and s
ecurity
pro
cedure
s th
at a
re r
elev
ant
to y
our
work
K5.
The
implic
atio
ns
of bre
akin
g t
he
law
on h
ealth,
hyg
iene
and s
afet
y both
for
you a
nd y
our
org
anis
atio
n
K6.
The
per
son w
ho is
resp
onsi
ble
for
firs
t ai
d,
hea
lth,
hyg
iene,
saf
ety
and s
ecurity
in y
our
org
anis
atio
n a
nd t
hei
r re
sponsi
bili
ties
K7.
Your
resp
onsi
bili
ties
for
the
hea
lth,
hyg
iene,
saf
ety,
and s
ecurity
of
per
man
ent
and t
empora
ry
staf
f an
d t
he
import
ance
of m
akin
g s
ure
they
are
aw
are
of re
leva
nt
pro
cedure
s
K8.
How
to
com
munic
ate
with c
olle
agues
on iss
ues
to
do w
ith h
ealth,
hyg
iene,
saf
ety,
and s
ecurity
K9.
The
types
of
info
rmat
ion a
bout
hea
lth,
hyg
iene,
saf
ety
and s
ecurity
that
you s
hould
rec
ord
and
store
K10.
The
pro
cedure
s yo
u s
hould
follo
w t
o r
ecord
and s
tore
info
rmat
ion a
bout
hea
lth,
hyg
iene,
saf
ety
and s
ecurity
K11.
Oth
er p
eople
and o
rgan
isat
ions
that
nee
d t
o h
ave
acce
ss t
o yo
ur
info
rmat
ion a
bout
hea
lth,
hyg
iene,
saf
ety
and s
ecurity
K12.
The
info
rmat
ion o
n h
ealth,
hyg
iene,
saf
ety
and s
ecurity
you
mig
ht
hav
e to
giv
e to
ext
ernal
au
thorities
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
55
Kn
ow
led
ge
Typ
e o
f evid
en
ce
Date
For
the
whol
e unit
K13.
The
pro
cedure
s yo
u s
hould
follo
w t
o m
ake
reco
mm
endat
ions
abou
t hea
lth,
hyg
iene,
saf
ety
and
secu
rity
and t
o w
hom
you s
hould
mak
e th
em
K14.
Your
org
anis
atio
ns
em
ergen
cy p
roce
dure
s
K15.
How
to iden
tify
rep
ort
or
dea
l w
ith f
aults
with t
he
equip
men
t yo
u a
re r
espon
sible
for
K16.
The
limits
of
your
auth
ority
when
direc
tly
dea
ling w
ith r
isks
and h
azar
ds
w
hat
you c
an d
o
yours
elf
and w
hat
you n
eed t
o r
eport
K17.
How
to d
evel
op c
ontingen
cy p
lans
that
will
red
uce
the
impac
t of
any
hea
lth,
hyg
iene,
saf
ety
and
secu
rity
pro
ble
ms
that
occ
ur
K18.
How
to m
onitor
your
area
of re
sponsi
bili
ty t
o m
ake
sure
you m
ainta
in t
he
hea
lth,
hyg
iene,
saf
ety
and s
ecurity
of
emplo
yees
, cu
stom
ers
and o
ther
mem
ber
s of
the
public
K19.
How
fre
quen
tly
you s
hould
car
ry o
ut
hea
lth,
hyg
iene,
saf
ety
and s
ecurity
insp
ections
K20.
The
typic
al h
ealth,
hyg
iene,
saf
ety
and s
ecurity
haz
ards
that
exi
st,
or
may
exi
st,
in y
our
area
of
resp
onsi
bili
ty
K21.
How
to a
sses
s th
e risk
s as
soci
ated
with t
hes
e haz
ards
K22.
How
to e
limin
ate
or
min
imis
e th
e risk
ass
oci
ated
with t
ypic
al h
ealth,
hyg
iene,
saf
ety
and s
ecurity
haz
ards
K23.
What
to d
o in t
he
even
t of an
em
ergen
cy,
incl
udin
g:
(i)
bom
b a
lert
, (i
i) f
ire
K24.
Eva
cuat
ion p
roce
dure
s th
at r
elat
e to
you a
nd y
our
staf
f in
the
area
of
work
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
56
Add
itio
nal evid
en
ce (
if a
pp
lica
ble
):
O
= d
irect
ob
serv
ati
on
of
the learn
er
s p
erf
orm
an
ce b
y t
heir
ass
ess
or
PD
= p
rofe
ssio
nal d
iscu
ssio
n
Q&
A =
ou
tco
mes
fro
m o
ral o
r w
ritt
en
qu
est
ion
ing
A
= a
ssig
nm
en
t, p
roje
ct/
case
stu
die
s
P =
pro
du
cts
of
the learn
er
s w
ork
W
T =
au
then
tic
state
men
ts/
wit
ness
test
imo
ny
RA
= p
ers
on
al st
ate
men
ts a
nd
/o
r re
flect
ive a
cco
un
ts
EP
W =
exp
ert
wit
ness
test
imo
ny
Co
lum
n
key:
S =
ou
tco
me f
rom
sim
ula
tio
n,
wh
ere
perm
itte
d b
y t
he a
ssess
men
t st
rate
gy
RP
L =
evid
en
ce o
f re
cog
nit
ion
of
pri
or
learn
ing
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
57
I co
nfirm
that
the
evid
ence
det
aile
d in t
his
Unit is
my
ow
n w
ork
and m
eets
the
requirem
ents
of
the
Nat
ional
Occ
upat
ional
Sta
ndar
ds.
Can
did
ate
signat
ure
:____________________________________________________________
D
ate:
___________________
I co
nfirm
that
the
candid
ate
has
ach
ieve
d a
ll th
e re
quirem
ents
of th
is U
nit.
Ass
esso
r si
gnat
ure
:_____________________________________________________________
D
ate:
___________________
Counte
rsig
nin
g a
sses
sor
signat
ure
(if a
pplic
able
):_____________________________________
D
ate:
___________________
I co
nfirm
that
the
candid
ate
s sa
mple
d w
ork
mee
ts t
he
stan
dar
ds
spec
ifie
d f
or
this
Unit a
nd m
ay b
e pre
sente
d for
exte
rnal
ver
ific
atio
n.
Inte
rnal
ver
ifie
r si
gnat
ure
:________________________________________________________
D
ate:
___________________
Counte
rsig
nin
g inte
rnal
ver
ifie
r (i
f ap
plic
able
):________________________________________
D
ate:
___________________
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
58
Behaviours which underpin Effective Performance
a) You respond quickly to crises and problems with a proposed course of action.
b) You identify peoples information needs.
c) You make appropriate information and knowledge available promptly to those who need it and have a right to it.
d) You comply with, and ensure others comply with, legal requirements, industry regulations, organisational policies and professional codes.
e) You are vigilant for possible risks and hazards.
f) You take personal responsibility for making things happen.
g) You identify the implications or consequences of a situation.
h) You act within the limits of your authority.
i) You constantly seek to improve performance.
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
59
Wha
t yo
u m
ust
do
To a
chie
ve t
his
ele
men
t yo
u m
ust
giv
e su
ffic
ient
evid
ence
to d
emonst
rate
your
com
pet
ence
for
each
sta
ndar
d.
Pra
ctic
al
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
To m
eet
the
nat
ional
st
andar
d y
ou m
ust
:
1.
Mak
e su
re t
hat
you
hav
e in
form
atio
n o
n
hea
lth,
hyg
iene,
sa
fety
and s
ecurity
pro
cedure
s th
at a
pply
to
your
area
of
resp
onsi
bili
ty
2.
Mak
e su
re
colle
agues
hav
e re
leva
nt
info
rmat
ion
on h
ealth,
hyg
iene,
sa
fety
and s
ecurity
is
sues
within
you
r ar
ea o
f re
sponsi
bili
ty
3.
Mak
e co
lleag
ues
aw
are
of
the
import
ance
of
follo
win
g h
ealth,
hyg
iene,
saf
ety
and
secu
rity
pro
cedure
s
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
60
Pra
ctic
al
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
To m
eet
the
nat
ional
st
andar
d y
ou m
ust
:
4.
Chec
k th
at
colle
agues
follo
w t
he
hea
lth,
hyg
iene,
sa
fety
and s
ecurity
pro
cedure
s th
at a
pply
to
your
area
of
resp
onsi
bili
ty
5.
Mon
itor
your
area
of
resp
onsi
bili
ty f
or
risk
s to
hea
lth,
hyg
iene,
saf
ety
and
secu
rity
6.
Dea
l w
ith r
isks
and
acci
den
ts p
rom
ptly,
fo
llow
ing
org
anis
atio
nal
pro
cedure
s an
d leg
al
requirem
ents
for
safe
guar
din
g
cust
om
ers
and s
taff
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
61
Pra
ctic
al
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
To m
eet
the
nat
ional
st
andar
d y
ou m
ust
:
7.
Rec
ord
or
report
risk
s an
d a
ny
hea
lth,
hyg
iene,
saf
ety
or
secu
rity
act
ion t
hat
yo
u h
ave
take
n
acco
rdin
g t
o y
our
org
anis
atio
nal
pro
cedure
s
8.
Pass
on info
rmat
ion
rela
ting t
o h
ow
pro
cedure
s ar
e w
ork
ing a
nd h
ow t
hey
ca
n b
e im
pro
ved w
ith
regar
ds
to iden
tified
hea
lth,
hyg
iene,
sa
fety
and s
ecurity
risk
s
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
62
Beh
avio
urs
wh
ich
u
nd
erp
in E
ffect
ive
Perf
orm
an
ce
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
a) Y
ou r
espond q
uic
kly
to c
rise
s an
d p
roble
ms
with a
pro
pose
d
cours
e of
action.
b)
You
iden
tify
peo
ple
s info
rmat
ion
nee
ds.
c) Y
ou m
ake
appro
priat
e in
form
atio
n a
nd
know
ledge
avai
lable
pro
mptly
to t
hose
who
nee
d it
and h
ave
a right
to it.
d)
You
com
ply
with,
and e
nsu
re o
ther
s co
mply
with,
legal
re
quirem
ents
, in
dust
ry
regula
tions,
org
anis
atio
nal
polic
ies
and p
rofe
ssio
nal
co
des
.
e) Y
ou a
re v
igila
nt
for
poss
ible
ris
ks a
nd
haz
ards.
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
63
Beh
avio
urs
wh
ich
u
nd
erp
in E
ffect
ive
Perf
orm
an
ce
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
Typ
e o
f evid
en
ce
Po
rtfo
lio
R
efe
ren
ce
Date
f) Y
ou t
ake
per
sonal
re
sponsi
bili
ty f
or
mak
ing t
hin
gs
hap
pen
.
g)
You
iden
tify
the
implic
atio
ns
or
conse
quen
ces
of
a si
tuat
ion.
h)
You a
ct w
ithin
the
limits
of y
our
auth
ority
.
i) Y
ou c
onst
antly
seek
to
im
pro
ve
per
form
ance
.
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
64
Add
itio
nal evid
en
ce (
if a
pp
lica
ble
):
O
= d
irect
ob
serv
ati
on
of
the learn
er
s p
erf
orm
an
ce b
y t
heir
ass
ess
or
PD
= p
rofe
ssio
nal d
iscu
ssio
n
Q&
A =
ou
tco
mes
fro
m o
ral o
r w
ritt
en
qu
est
ion
ing
A
= a
ssig
nm
en
t, p
roje
ct/
case
stu
die
s
P =
pro
du
cts
of
the learn
er
s w
ork
W
T =
au
then
tic
state
men
ts/
wit
ness
test
imo
ny
RA
= p
ers
on
al st
ate
men
ts a
nd
/o
r re
flect
ive a
cco
un
ts
EP
W =
exp
ert
wit
ness
test
imo
ny
Co
lum
n
key:
S =
ou
tco
me f
rom
sim
ula
tio
n,
wh
ere
perm
itte
d b
y t
he a
ssess
men
t st
rate
gy
RP
L =
evid
en
ce o
f re
cog
nit
ion
of
pri
or
learn
ing
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
65
I co
nfirm
that
the
evid
ence
det
aile
d in t
his
Unit is
my
ow
n w
ork
and m
eets
the
requirem
ents
of
the
Nat
ional
Occ
upat
ional
Sta
ndar
ds.
Can
did
ate
signat
ure
:____________________________________________________________
D
ate:
___________________
I co
nfirm
that
the
candid
ate
has
ach
ieve
d a
ll th
e re
quirem
ents
of th
is U
nit.
Ass
esso
r si
gnat
ure
:_____________________________________________________________
D
ate:
___________________
Counte
rsig
nin
g a
sses
sor
signat
ure
(if a
pplic
able
):_____________________________________
D
ate:
___________________
I co
nfirm
that
the
candid
ate
s sa
mple
d w
ork
mee
ts t
he
stan
dar
ds
spec
ifie
d f
or
this
Unit a
nd m
ay b
e pre
sente
d for
exte
rnal
ver
ific
atio
n.
Inte
rnal
ver
ifie
r si
gnat
ure
:________________________________________________________
D
ate:
___________________
Counte
rsig
nin
g inte
rnal
ver
ifie
r (i
f ap
plic
able
):________________________________________
D
ate:
___________________
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
66
SV037302 Candidate Logbook SVQ3 in Professional Cookery at SCQF Level 6 Issue 2 May 2013 Pearson Education Limited 2013
67
Unit 3: Maintain food safety when
storing, preparing and cooking food
Unit code: 2GEN3/09
Unit credit: 4
SQCF Unit level: 6
Introduction
This unit covers the main competencies needed for preparing and cooking food safely, and focuses on the four main areas of control - cooking, cleaning, chilling and preventing cross-contamination, in addition to supplies being satisfactory. It provides staff with a broad understanding of reviewing hazards and hazard procedures such that they are part of a team maintaining food safety. This unit is appropriate to staff that directly prepare and cook food.
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
68
Wha
t yo
u m
ust
know
To a
chie
ve t
his
ele
men
t yo
u m
ust
giv
e su
ffic
ient
evid
ence
to d
emonst
rate
your
know
ledge
and u
nder
stan
din
g f
or
each
sta
ndar
d.
Kn
ow
led
ge
Typ
e o
f evid
en
ce
Date
For
the
whol
e unit
K1.
How
to
oper
ate
a fo
od s
afet
y m
anag
emen
t sy
stem
K2.
The
conce
pt
of haz
ards
to food s
afet
y in
a c
ater
ing o
per
atio
n a
nd t
he
nec
essi
ty o
f co
ntr
olli
ng
thes
e haz
ards
in o
rder
to r
emove
or
keep
ris
ks t
o a
saf
e le
vel
K3.
What
mig
ht
hap
pen
if
thes
e haz
ards
are
not
contr
olle
d
K4.
The
types
of haz
ards
that
you a
re lik
ely
to c
om
e ac
ross
in a
cat
erin
g o
per
atio
n
K5.
How
you
must
con
trol th
ese
haz
ards
by
cooki
ng,
chill
ing (
incl
udin
g s
tora
ge)
, cl
eanin
g a
nd t
he
avoid
ance
of
cross
-conta
min
atio
n
K6.
Why
monitoring is
import
ant
and k
ey s
tages
in t
he
pro
cess
K7.
The
import
ance
of kn
ow
ing w
hat
to d
o w
hen
thin
gs
go w
rong
K8.
The
role
of
reco
rd-k
eepin
g
K9.
Why
som
e haz
ards
are
more
im
port
ant
than
oth
ers
in t
erm
s of fo
od s
afet
y
K10.
Who y
ou s
hould
rep
ort
to if
you b
elie
ve t
her
e ar
e fo
od s
afet
y haz
ards
SV037302
Can
did
ate
Logboo
k
SVQ
3 in P
rofe
ssio
nal
Coo
kery
at
SCQ
F Le
vel 6
Is
sue
2
May
2013
Pea
rson E
duca
tion L
imited
2013
69
Kn
ow
led
ge
Typ
e o
f evid
en
ce
Date
2G
EN
3/0
9.1
Kee
p y
ours
elf
clea
n a
nd h
ygie
nic
K11.
Why
you m
ust
we